Originally published on September 4, 2018
Can you believe I only recently found out about patty melts? I’m not sure why, since I’m a big fan of diner food, which these totally are, and I also love any type of sandwich that’s turned into a melt. Okay, let’s be real. I love any and all sandwiches. But patty melts just may have moved up to the top spot.
Patty melts are really simple. But because of their simplicity, every single step needs to be made just right. It won’t only elevate the humble sandwich, but also adds to its pure deliciousness. So, those onions need to be fully caramelized. Not fried, not sautéed, perfectly caramelized. Rye toast should be the only kind of bread that’s used, and sandwiched between that rye, a very thin hamburger patty. No, these are not burgers. They’re sandwiches. And they get pressed to be ultra-thin, so a thick patty just isn’t going to work here.
Once those sandwiches are pressed, you’ll have the perfect sandwich that should only be held by hand so all those greasy, delicious juices can run down your arm while enjoying it. And that only adds to their perfection.
Ingredients:
For the patties:
- 1 pound medium ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon olive oil
For the onions:
- 2 tablespoons butter
- 2 large onions, sliced
- 1/2 teaspoon salt
For the assembly:
- 8 slices rye bread
- 8 slices Swiss or provolone cheese
- 4 tablespoons butter (approximately)
Directions:
1.) Combine all the ingredients for the patties, except the olive oil, and mix well. Shape into four patties that are very thin, but wide enough to cover most of the bread.
2.) Freeze the patties for about 30 minutes just to allow them to firm up and set.
3.) Place the butter for the onions into a frying pan set over medium-low heat. Let the butter melt and then add the onion slices, tossing to coat the slices in the fat.
4.) Cook the onions very slowly, waiting for them to brown, while you stir them regularly. This process will likely take 45 minutes to one hour, but is so well worth it. Once the onions are finished, season with salt and set aside.
5.) While the onions are cooking, heat the olive oil for the patties in a large frying pan over medium-high heat. When hot, add the patties and cook for 5 to 7 minutes on each side, until no longer pink in the center. Transfer patties to a plate when done.
6.) When the onions and patties are both finished cooking, the sandwiches can be assembled. Butter one side of each piece of rye bread. Like a grilled cheese, this will be the outside of the sandwich.
7.) Place one piece of cheese on each unbuttered side of bread. Place one hamburger patty onto each sandwich, placing it right against the piece of cheese. Top with caramelized onions.
8.) You will now have four pieces of bread with only cheese. Use one of these to top each of the other halves of the sandwiches.
9.) Heat a large frying pan or cast iron skillet over medium-high heat. When hot, place the sandwiches into the frying pan. Place a very heavy skillet over the sandwiches, to press them together. If you don’t have a cast iron skillet, you can place a heavy heatproof can into the frying pan to help weigh it down.
10.) Fry the sandwiches for about 3 minutes, until the piece of bread is toasted and golden brown. Remove the frying pan that’s being used as a weight, flip the sandwiches, and then fry the sandwiches again for another 3 minute.
11.) When the sandwiches are fully cooked, remove to a cutting board and slice.
12.) Serve and enjoy!